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Peppers on Pizza

The only peppers I see available as pizza toppings in pizzerias are jalapenos, bells (green or occasionally red), and very rarely pepperoncini. This surprises me. There is a plethora of peppers out there, and in the age of the chilehead you'd think there would be a market for habaneros, serranos, poblanos and New Mexico chiles as pizza toppings.

Have you seen places that offer peppers other than the most basic standards?

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  1. Mild and hot wax peppers in our area.

    1. PK, most folks don't have the tolerance for the hot habaneros and serranos that you do, but poblano rajas and Hatch would catch on with other toppings. A lot of the by-the-slice street pizza in Mexico offers just jalapenos.

      5 Replies
      1. re: Veggo

        You're right, Veggo, but you'd think habs would be at least as popular as anchovies in Texas, wouldn't you?

        1. re: Perilagu Khan

          Use both, but don't expect a good night kiss.

          1. re: Veggo

            But I might expect the Khantessa to kiss me goodnight.

            1. re: Perilagu Khan

              After a dinner with habs and anchovies, you may have to settle for a handshake goodnight.

              1. re: Veggo

                After a dinner of pizza with habs and anchovies (I love both) you might anticipate a not so great nights sleep.

      2. Yes, but it's my kitchen.

        Pizza places, like most business, want to maximize profits, which limits how many toppings they can reasonably keep in stock. I agree that it would great to see more savory peppers available as toppings, but if their customers are happy with bells and jalapenos, that's what they (especially larger outfits) are going to offer.

        1 Reply
        1. re: tardigrade

          Your standard American Pizza Hut, Dominoes type wants tons of cheap greasy pepperoni on their product (that's what food is reffered to these days) Deep fried fatty chicken wings and a sea of ranch dressing. Happy they are. Peppers, that's a side line.

        2. I had never thought of this but I like what you are thinking. i would love to see more options for peppers on pizza.

          1. Oh the horror! Hot peppers on pizza!

            I prefer my pizza in the simple classic vein. A basic margherita, or perhaps a New Haven style clam apizza. At least in NYC, the trend is to more classic style pizza so putting habaneros, serranos, poblanos or New Mexico chiles on a pizza would go against that.

            But that doesn't mean you can't do it. So go for it. Just don't tell Associazione Verace Pizza Napoletana .

            1 Reply
            1. re: Bkeats

              I'm a traditionalist when it comes to pizza, too, but I'd make an exception for exotic peppers as toppings.